Veggie Frittata with Feta Cheese

Veggie Frittata with Feta Cheese
Serves 4-6 people
Cooking time: about 20 minutes


  • 8 eggs
  • 2 cups kale, thinly chopped
  • 2 cups or 1 bunch asparagus, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 3 garlic cloves, peeled and chopped
  • 1 teaspoon fresh thyme
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/4 cup feta cheese, crumbled
  • salt and freshly ground pepper
  1. In a cast iron skillet, heat the olive oil over medium heat. 
  2. Add the garlic, and saute for one minute.
  3. Add the asparagus and kale, stirring to combine. Continue to cook until the vegetables are beginning to soften. 
  4. Meanwhile, crack the eggs into a bowl and beat until the yolks and whites are mixed together and the entire mixture is slightly frothy. Season with a little salt and pepper.
  5. Pour the mixture into the cast iron skillet over the vegetables. Place the halved cherry tomatoes cut side up on top of the egg mixture, gently pressing them down.
  6. Top with the crumbled feta, a little salt and pepper, and drizzle with olive oil.
  7. Continue cooking stove top until the frittata begins to set. 
  8. Finish the frittata under the broiler. Enjoy!
Source for Ingredients
  • lacinato kale, asparagus, cherry tomatoes, garlic, thyme, eggs, and goat's milk feta cheese from the West Hollywood Farmers Market